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Appam And Stew


For the Appam

  • 1 cup whole red rice, soaked for 5-6 hours
  • ¼ cup cooked red rice
  • ½ cup grated fresh coconut
  • 2 dates, pitted
  • 1 tsp unrefined salt
  • ¼ tsp dry active yeast

For the Stew

  • ¼ cup diced unpeeled carrots
  • ¼ cup diced French beans
  • ¼ cup shelled green peas
  • 50 g unpeeled potatoes, steamed
  • 1” pc cinnamon
  • 30 g diced onion
  • 1 tbsp minced unpeeled ginger
  • 1 green chilli (optional)
  • 1 bay leaf
  • 1 cup water
  • 200 ml coconut milk
  • ½ tsp unrefined salt


For the Appam

Grind the soaked rice, cooked rice, coconut and dates to a fine paste. Transfer to a large bowl, add salt and yeast and mix well. Keep at room temperature for 4-5 hours, or until it ferments well and rises. Heat the appam pan. Spoon one ladleful of batter into the centre and rotate the pan to spread the batter all around the tawa. Cover and cook. Do not turn it over. Make more appams in the same manner.

For the Stew

Steam carrot, French beans and green peas for 4-5 minutes. Do not overcook. Using a fork, break the potatoes up into rough cubes of ½” each. Coarsely mash half of it and use to thicken the gravy.

In a kadhai, add all the vegetables except the potatoes, along with onion, bay leaf, cinnamon, ginger, green chilli and 1 cup water and cook together, until the vegetables are tender. Add mashed potatoes and coconut milk and mix well. Cook until the mixture comes to a boil and thickens slightly. Season with salt. Serve hot with appams.

Serves 5


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